Chocolate Orange Cupcakes

By á-63650

These impressive cupcakes are easier to make than you think so give it a go, you'll be very happy you did!

Ingredients

• CUPCAKES:
• 1 1/2 cups all-purpose flour
• 2/3 cup dark cocoa powder
• 1 1/3 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2/3 cup milk
• 2/3 cup hot water or hot coffee
• FROSTING:
• 1 cup unsalted butter (2-sticks)
• 7 cups confectioners sugar, sifted
• 1/2 cup milk (I used whole milk)
• 1 teaspoon vanilla extract
• 2 teaspoons orange extract
• Orange food coloring

Preparation

Step 1

CUPCAKES:

Preheat oven to 350°F and line muffin tins with cupcake liners.

In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together.

Add the eggs, vegetable oil, vanilla extract, and milk to the bowl with the dry ingredients and mix until just combined.

Pour in the hot water and mix on medium speed with the hand mixer for about 1 to 2 minutes. Batter will be very liquidy.

Fill cupcake liners about 2/3 full and bake in the oven for 15 to 17 minutes or until a toothpick inserted in the middles comes out clean.

Remove cupcakes from oven, let cool for about 5 minutes. Then place cupcakes on a cooling rack to cool completely.

FROSTING:

Cut butter into cubes and put into a stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 30 seconds.

Add 4 cups of the sifted confectioners sugar, the milk, vanilla and orange extracts. Mix on low for 10 seconds so the sugar doesn’t fly everywhere, then turn mixer up to medium speed for 5 minutes.

Scrape the sides and bottom of the bowl in case any butter stuck to bottom or sides of bowl and didn’t get mixed in. Then add the rest of the confectioners sugar and mix again on low speed for 10 seconds. Add 2 drops of orange food coloring, then up the speed to high for 2 to 3 minutes.

Prepare your piping bag with a large round tip, fill piping bag with frosting, then pipe large dollops onto each cupcake.

Top each cupcake with a chocolate orange slice and/or some orange peel, then serve!